It reminded me somewhat of a paratha, although that is more often vegetarian, so I wasn’t surprised to hear that Murtabak first originated among Malaysia’s huge Indian population.  I don’t often cook with meat substitutes but I also wanted to make sure I kept the integrity of this satisfying, hearty dish that makes one want to burp with satisfaction and lick one’s fingers till every last bit is gone. TVP was out because even softened and cooked, it is not soft enough for stuffing inside a delicate bread. After looking over the meat substitute shelf at Whole Foods, I finally picked up a package of vegan sausage (Gimme Lean). The meat, or in this case the vegan sausage, is cooked with a mixture of spices and onions not unlike a keema would be. Contrasted with the crispy-thin overlay of bread, it is deliciousness itself.So here’s the recipe. Check to get new recipe updates by email.

Now on to the vegan Murtabak, a wonderful treat from Malaysia.

Malaysian Mushroom Korma Tofu Paratha Gobi Paratha Trinidadian Rotis Stuffed with Chickpeas Aloo Kulcha

Recipe card

Recipe card

Vegan Murtabak   Holy Cow  - 50Vegan Murtabak   Holy Cow  - 85Vegan Murtabak   Holy Cow  - 76Vegan Murtabak   Holy Cow  - 39Vegan Murtabak   Holy Cow  - 7